-
公开(公告)号：US6068865A
公开(公告)日：2000-05-30
申请号：US965897
申请日：1997-11-07
CPC分类号： A23G1/46 , A23C9/1307 , A23G1/423 , A23G1/505 , B65D81/3205 , A23C2270/15
摘要： A chocolate yogurt containing active cultures and having a diminished acid taste compatible with chocolate and a new product form that enables the enjoyment of the product utilizing only normal channels of distribution are enabled by separately preparing and packaging a yogurt base portion and a chocolate flavoring portion. The yogurt base portion contains active cultures and has a pH of less than about 4.6. The chocolate flavoring portion containing cocoa, nonfat dry milk solids, and a buffering salt. The two portions are packed, preferably, in a two-piece composite package. The two packages are opened and the contents mixed just prior to consumption.
摘要翻译： 含有活性培养物并且具有与巧克力相容的酸味降低的巧克力酸奶和仅通过正常分配通道使享受该产品的新产品形式能够通过单独制备和包装酸奶基底部分和巧克力调味部分来实现。 酸奶酪基部分含有活性培养物，其pH值小于约4.6。 含有可可粉，脱脂奶粉固体和缓冲盐的巧克力调味部分。 这两个部分优选地被包装成两件式的复合包装。 这两个包装被打开，内容物在消费之前混合。
-
公开(公告)号：US4251560A
公开(公告)日：1981-02-17
申请号：US68360
申请日：1979-08-21
申请人： William J. Dell , William E. Flango, Jr. , William H. Povall , Lawrence H. Freed , Susan D. Fencl
发明人： William J. Dell , William E. Flango, Jr. , William H. Povall , Lawrence H. Freed , Susan D. Fencl
摘要： A process is provided for preparing a frozen whipped topping composition containing milk fat, which upon thawing, has an extended refrigerator shelf life while maintaining its volume, texture and eating properties. The process involves blending milk fat, emulsifier, stabilizer, carbohydrate and water with a cross-linked and hydroxypropylated starch, followed by pasteurizing, homogenizing, cooling, whipping and freezing the composition.
摘要翻译： 提供了一种制备含有乳脂的冷冻鞭打顶部组合物的方法，其在解冻时具有延长的冰箱保存期，同时保持其体积，质地和进食性质。 该方法包括将乳脂肪，乳化剂，稳定剂，碳水化合物和水与交联和羟丙基化淀粉混合，然后巴氏杀菌，均化，冷却，搅打和冷冻组合物。
-
公开(公告)号：US5597603A
公开(公告)日：1997-01-28
申请号：US396318
申请日：1995-02-28
申请人： Alice S. Cha , William J. Dell
发明人： Alice S. Cha , William J. Dell
IPC分类号： A23L1/0522 , A23L1/054 , A23L1/09 , A23L1/187
CPC分类号： A23L9/10 , A23L29/212 , A23L29/27 , A23L29/35
摘要： A dry instant pudding mix for producing a sugar-free and fat-free instant pudding which contains 50% to 70% agglomerated pregelatinized starch, 5% to 23% maltodextrin, 0.1% to 1.5% xanthan gum, phosphate setting salts, 0.1% to 0.8% of a slow-reacting calcium salt, such as calcium sulfate, an intensive sweetener, opacifier, emulsifier, flavor and color.
摘要翻译： 一种干燥的即时布丁混合物，用于生产无糖和无脂的即食布丁，其含有50％至70％的凝聚预胶化淀粉，5％至23％的麦芽糖糊精，0.1％至1.5％的黄原胶，磷酸盐固化盐，0.1％ 0.8％的缓慢反应的钙盐，如硫酸钙，强化甜味剂，遮光剂，乳化剂，风味和颜色。
-
4.发明授权
公开(公告)号：US4505943A
公开(公告)日：1985-03-19
申请号：US627508
申请日：1984-07-09
CPC分类号： A23L9/22
摘要： A process for making a freeze-thaw stable frozen whipped topping containing milk fat. The process for making this topping comprises controlling the pH of topping ingredient admixture.
摘要翻译： 制作含有乳脂肪的冻融稳定冷冻鞭打顶部的方法。 制备该顶部的方法包括控制顶部成分混合物的pH。
-
公开(公告)号：US4451492A
公开(公告)日：1984-05-29
申请号：US446283
申请日：1982-12-02
申请人： William J. Dell , Alexander A. Gonsalves , William E. Flango , Thomas E. Guhl , Lawrence H. Freed , John T. Oppy , Suzanne Baratta , Andre J. Eydt
发明人： William J. Dell , Alexander A. Gonsalves , William E. Flango , Thomas E. Guhl , Lawrence H. Freed , John T. Oppy , Suzanne Baratta , Andre J. Eydt
CPC分类号： A23G9/322 , A23C13/12 , A23L9/22 , A23L9/24 , A23G2220/02
摘要： A process for making a freeze-thaw stable frozen whipped topping containing milk fat. The process for making this topping comprises the inclusion of a calcium chelating agent in the topping's ingredients.
摘要翻译： 制作含有乳脂肪的冻融稳定冷冻鞭打顶部的方法。 制备该顶部的方法包括在顶部成分中包含钙螯合剂。
-
-
-
-
搜索结果
5 条记录 (耗时 0.022 秒)
